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Does anyone have any viable funk weapon #2 they could ship me? (Bootleg biology is out). I'm in Portland, Oregon - willing to trade beers, ECY dirty dozen, lambic culture, or just simply pay for shipping. Thanks all!

Yes this happens all the time. Not sure if you used a German strain, but hef yeasts are notorious for this

Going to do my first long term sour, and I'm curious what experienced people think about using Brett vs Sach in primary. If I go the sach route, I would add Brett, Pedio, and lacto into secondary after a clean primary. Alternatively I could add pedio and lacto in secondary after a 100% Brett...

This is my suggestion as well. If you want more fruitiness - try adding some Brett L (more cherry pie, less funk/spice than other Brett strains)

I've used all of them except dry hop. Juice is my fave by far

Yes, make a starter, but make sure you rehydrate the yeast first. Wait til high Krausen on the starter, which could be as long as 48 hours since you are using dry yeast. Really don't agree with the sugar addition, fwiw

Another thought I had on dropping the gravity - make a starter (on a stir plate ideally) of a big attenuator yeast and add the whole starter once the starter is at high Krausen (pitching straight yeast won't help due to the alcoholic environment of the 1.020 beer)

Adding sugar will only increase the alcohol if the yeast consumes it. Given your stall, this scenario is questionable. If the yeast has already retired, then adding sugar will only increase the final gravity and will make an even sweeter beer. In short, don't add the sugar!

I've been chasing the NEIPAs for a while now. London ale 3 ftw

Yes, you underpitched by about 50%. But since you are at high Krausen, it's too late. You will still make beer, but your next one with a proper pitch rate will likely be even better

The answer is supposedly "no, it will not infect your equipment." Hasn't infected mine

IMO you added the fruit too early. Nevertheless, I'd rack to another vessel after 3 months or so and then monitor gravity until it is stable. This beer might need another 6 months

Brett and kveik yeast are great options - both make beautiful beers at high temps, and have storage advantages as well. Brett is best stored at room temp in between batches (according to Brett researcher Chad yakobson). Kveik was historically harvested and dried - either on wood, bones, or mixed...

No worries! Just rack the beer into another carboy and pitch your Brett.

Anybody ever had any problems with infecting clean beers via a blichmann bottling gun that has ran both clean and funky beers through it?

Unless you dry hopped while the beer was still on the primary yeast cake, all this separation is unnecessary, and may even be a bad idea. The nonyeast matter in your slurry is inconsequential at the homebrew scale. Just pitch about 1/3 of the cake into your next batch. All this refrigerating and...

Nope. Brett beers are supposed to be low in body (IMO). This beer had tons of body though, considering the high OG/FG. Funny, I'm not sure if I ever drank it. To the cellar!

A properly sized starter would have taken off quicker, but your beer is going to be fine

Probably most appropriate for IPAs, but if you want a beer BURSTING with hop flavor (of any style) hop stand and dry hop is the way to go

No, Imperial is not open to the public and does not have a tasting room. I didn't do a starter for my first batch and it took nearly a week to show signs of fermentation. Wasn't finished by week 3 either. But it will start and finish - eventually! 2nd batch finished by week 3 though